6. On the lowest heat possible (avoid boiling) slowly braise for at least 12 hours, while covered.7. Turn off heat and let sit (while covered) until cool and the tallow has hardenedNOTE: Tallow should be white and covering the entire surface of the top of stock pot8. Using a spatula, gently break and remove the tallow and place it into your container

9. Place your strainer into the stainless steel bowl, and carefully strain the stock through the strainer into the bowl10. OPTIONAL: place a second strainer over the jar, and carefully begin filling jars, and closing with lids.11. Refrigerate!If you want to make the stock/broth and NOT collect the tallow, the tallow can be used as a natural air tight seal/shield for protecting the stock and keeping it fresh longer. Check photos below: